Kahlua Brownie Parfait

[Joyce Paige]

Kahlua Brownie Parfait

 

 

There are three main components to assemble for this recipe, the brownies, the pudding and the whipped cream. They are all easy to make and are delicious together.  If you want to take a shortcut by using premade chocolate pudding, that’s fine. However, the recipes here are designed to be more decadent and delicious.

 

Brownie Ingredients:

1 (16 oz) pkg Betty Crocker Gluten-Free Brownie Mix

2 eggs, room temp

¼ cup butter, melted

¼ cup Kahlua

1 cup pecans, toasted and chopped (leave out if you are allergic to nuts)

 

Brownie Instructions:

 

Preheat oven to 350*.  Combine the Betty Crocker Brownie mix, eggs, butter, and Kahlua in a medium bowl.  Once the batter no longer has dry spots, add pecans and let rest for 20 mins or more.   Pour into 10” pie plate and bake for 33 minutes or when a wooden toothpick poked two inches from edge comes out almost clean.  Allow to cool completely before assembling.

 

Chocolate Pudding Ingredients:

 

¾ cup raw sugar

½ cup Hershey’s Cocoa Powder

3 tablespoons cornstarch

1/8 teaspoon sea salt

2 ½ cups whole milk

1 ½ tsps gluten-free vanilla extract (use real vanilla)

 

Chocolate Pudding Instructions:

 

Whisk sugar, cocoa, cornstarch and salt together to remove all lumps in a medium size pot, whisk in milk.  Cook over medium heat, whisking constantly, until mixture thickens. Continue to cook for 2 or three minutes (still whisking) and then whisk in vanilla. Pour into a medium size bowl and cover the pudding with plastic wrap (making sure plastic wrap touches the entire surface of the pudding to prevent a “skin” from forming) and refrigerate until completely chilled.

 

Kahlua Whipped Cream Ingredients:

 

1 cup heavy whipping cream

 

1/8 cup raw sugar

 

1/8 cup Kahlua

 

Kahlua Whipped Cream Instructions:

Using a mixer, whip the whipping cream and sugar in a clean, cold glass bowl until stiff (do not overbeat) and then fold in Kahlua.

 

Assembly:

Cut brownies into small cubes.  For each serving, place a couple of brownie cubes in a tall parfait glass (a tall stemmed glass – like a stemmed champagne glass will work), then carefully spoon in some pudding then some whipped cream - repeat.  Garnish with a sprinkle of cocoa powder if desired and refrigerate until ready to eat.